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Peppery Corn Salad Recipe

This zippy salad is easy to fix from pantry staples. "If there's a farmer's market on your route, you can pick up fresh ingredients in season," says Suzanne McKinley of Lyons, Georgia.

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Peppery Corn Salad Recipe

Prep: 15 min. + chilling

Yield: 6-8 Servings

15 15

Ingredients

2 cans (15-1/4 ounces each) whole kernel corn, drained
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup mayonnaise
1/4 teaspoon cayenne pepper
Dash garlic salt

Directions

In a bowl, combine all the ingredients. Cover and refrigerate for at least 2 hours. Store in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 105 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 200 mg sodium, 10 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Peppery Corn Salad in Country Woman January/February 2000, p26

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Peppery Corn Salad

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(1-1) of 1 reviews

Reviewed on Jun. 23, 2012 by sirodnosbig

I say I would make this recipe again, but I made my own changes. In only used half a red pepper, used 1/2 cup of onion, and about a tbs. of chili powder and sliced stuffed green olive (about 15 or so). Everyone loved it.